Golden Layer Cake

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If you don't make yellow cakes much, but sometimes have to for a vanilla-type person, and you've never really hit upon a recipe you're satisfied with, this is it. This tender, moist cake is especially good when paired with whipped cream and fruit or a fudge frosting.

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Ingredients

  • 3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter
  • 1 1/2 cups (10 1/2 ounces) granulated sugar
  • 3 large eggs, beaten lightly
  • 2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (8 ounces) yogurt, regular, low-fat or nonfat, plain or vanilla
  • 2 teaspoons vanilla
  • 1/2 teaspoon almond extract

Preparation

Step 1

Make sure the butter, eggs and yogurt are at cool room temperature (68°F to 72°F). Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans.

Beat the butter in a large mixing bowl until light. Gradually add the sugar and continue to beat for 5 minutes. Beat in the eggs, beating all the while, and beat till light colored. This will take a total of 5 minutes at the medium speed of a stand mixer, or the high speed of a hand mixer. Be sure to stop once to scrape down the sides of the bowl.

In a small bowl, whisk together the flour, salt, baking powder and baking soda; set aside. Whisk together the yogurt, vanilla and almond extract in a cup; set aside.

Using a spatula or large spoon, stir the flour mixture into the butter mixture in the bowl alternately with the yogurt mixture, beginning and ending with the flour. Stir by hand only until the batter is completely mixed.

Divide the batter evenly between the prepared pans.

Bake the cake layers in the lower third of the oven for 35 minutes, or until until they spring back when lightly touched in the center, and the edge begins to pull away from the pan.

Remove the cakes from the oven and cool on a w rack for 15 minutes. Working with one layer at a time, run a knife around the sides of the cake to make sure it's not sticking to the pan, center a plate or flat pan over the cake, and tilt it upside down. Remove the pan from the cake, center the cooling rack over the cake, and flip once more to cool completely. Yield: Two 8-inch cake layers.

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